Quick and Easy Brownies with Xylitol

I was recently treated to complimentary bags of Xylitol and Erythritol. These natural sweeteners, which are safe for diabetics and reportedly good for dental health, are produced from corn cobs or the bark of hardwood trees such as birch. Xylitol actively promotes their products in the US and Canada. They only use North American hardwood for their natural sugarless sweetener. Apart from the "sugar", this company offers an array of delightful products, including candy, chocolate, jam, syrup, ketchup, honey and some delightful mints that are rather addictive and most refreshing. This company also offers generous discounts.

As I prefer natural products, I was most excited to learn about Xylitol. I decided to try it with some brownies that are based on my recipe for Quick and Easy Fudgy Brownies. My husband and my best friend Basil wanted a treat and so I tried out the sweetener. It is as good as refined sugar and I would say even better. Chewy and moist — a perfect late night snack and you don't even have to feel guilty about indulging in a few.

More expensive, but worth the price. There are a few tips to follow when baking with this sweetener. It can be substituted for any recipe calling for sugar, though it does not work well with yeast meaning your bread won't rise as you wish. As for baking, like these brownies, you may need to add a bit more liquid or butter to maintain moisture because Xylitol does not caramelize when baking.

Verdict: just perfect and even more enjoyable than the original recipe I based it on.

Quick and Easy Brownies with Xylitol

Recipe by Lisa Turner Adapted from Quick and Easy Fudgy Brownies Published on October 30, 2011 These quick and easy-to-make brownies are moist, chewy, fudgy and sweetened with all-natural Xylitol for a guilt-free treat Print this recipe Ingredients: 1 cup Xylitol 1/2 cup cocoa 6 tablespoons plain or Greek yogurt 1 egg, beaten 1 teaspoon natural vanilla 1/2 cup unbleached white flour confectioners sugar for dusting (optional) Instructions: Preheat the oven to 350°. Butter an 8-inch square baking pan or line with parchment paper. In a medium sized bowl, combine the Xylitol, cocoa and yogurt. Add the beaten egg and vanilla and mix well. Stir in the flour and then transfer the batter to the buttered pan. Bake for 20 - 25 minutes, or until a toothpick or cake tester inserted into the center comes out clean. Dust with confectioners' sugar. Makes sixteen 2-inch brownies

More brownie recipes you are sure to enjoy from Lisa's Vegetarian Kitchen:
Cocoa Brownies with Peanut Butter Chocolate Icing
Gooey Peanut Butter Brownies with Carob Chips
Chocolate Cocoa Brownies with Dried Cranberries and Chickpea Flour

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